Creamy Au Gratin Potatoes are a family favorite side dish recipe that we have every year for Easter, Thanksgiving, and even Christmas dinner. Thinly sliced potatoes are baked in a creamy cheese sauce until tender and browned.
Doesn’t that description sound so yummy! That’s because it is!
In fact, this Au Gratin Potatoes recipe isn’t just for special occasions. You can serve these potatoes with pork, chicken, ham, or even roasted turkey.
What are Au Gratin Potatoes
Au Gratin Potatoes are the grown up version of scalloped potatoes. Both are baked in a creamy sauce until the potatoes are tender and golden brown. But, Au Gratin Potatoes have cheese added to the cream sauce.
What makes Au Gratin Potatoes so special is the cheese. It totally takes ordinary baked potatoes to a new level.
Flour and Butter – Use all-purpose flour and melted butter to create a roux.
Milk – Makes the creamy roux a little lighter than using heavy cream.
Onion and Garlic Powder – Do you have picky eaters in your family? You know, the ones who don’t like onions? Well, you get all the onion flavor without the texture.
Cheese – I like to use sharp cheddar cheese or a blend of cheddar and gruyere cheeses. You decide!
Potatoes – I prefer to use Yokon Gold Potatoes, but you can use any starcy potato, like russetts. And as far as the peeling goes – leave it on, peel it off, or leave some of it on. Totally up to you! You will want to slice the potatoes about 1/8″ thick.
Dutch Oven – Use a heavy-bottomed pan or a dutch oven to make the roux.
Vegetable Peeler – To easily peel the potatoes, use a vegetable peeler.
Whisk – For the creamiest roux, mix the flour and milk with a whisk.
Casserole Dish – The potatoes bake more evenly in a larger casserole dish, such as a 9″x13″ pan. I like to use a casserole dish with a lid for easy storage and for transporting.
- 5 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 2-1/2-3 cups milk
- 1/2 cup heavy cream, optional
- 1-1/4 teaspoons sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 cups grated cheddar cheese, divided
- 3 lbs Yukon Gold potatoes
- chives for garnish, optional
- Preheat oven to 350 ̊F. Use 1 tablespoon of butter to grease a 3 quart (9x13) casserole dish or use a cooking spray.
- In a large pot over medium heat, melt 4 tablespoons of
butter. Add flour whisk for 2 minutes to cook off the flour taste. Gradually pour in the milk while whisking. Add the salt, pepper, onion powder, and garlic powder then continue whisking until sauce has thickened. Remove sauce from heat and stir in half of the shredded cheese until melted.
- Peel potatoes if desired, then thinly slice to 1/8” thick. Spread half the potatoes into the prepared baking dish. Pour half the cheese sauce over top of the potatoes. Stir to make sure all the potatoes are coated. Then spread the remaining half of the potatoes and top with the remaining grated cheese.
- Cover with casserole dish with aluminum foil and bake for 60 minutes. Remove the foil and bake another 15-30 minutes or until top is golden brown and potatoes are
tender and can be easily pierced with a fork.
Rest for 15 minutes before serving. If desired, garnish with chopped chives and fresh ground black pepper.
More Recipe Ideas
If you enjoy cooking recipes like these Au Gratin Potatoes, you might also like these recipes from The Birch Cottage:
- How to Make Creamy Mashed Potatoes
- Hashbrown Casserole Recipe
- Potato Salad Recipe for the Instant Pot